do this:1. place first list in bowl, cover with water and soak for 1/2 hour.add everything but the yeast, and blend until creamy, then add yeast and blend again, add water if needed.

wash and dry your leaves of choice (if using kale or mustard greens, break up into bite size pieces and discard the vascular stems) and then coat the edges of a bowl with a thin layer of mixture. add a handful of leaves to the bowl and gently stir until leaves are all coated. place on a paraflexx sheet and pop in a dehydrator at 105 until brittle, 12-24hours. left over mixture can be stored in the fridge for up to 5 days.

marinade shrimps in an oven save dish with:1T olive oil1t each of ginger, garlic and powered lime (i've been dehydrating a lot, you can use fresh, you knew that)1T honeyhandful of chopped parsleysling shrimps in, stir, and place in fridge for an hour or soheat broiler, sling under, 3 mins each side, scoop out shrimps with juice and put in pretty dish. ...gratin: sweet pots, sliced 1/4 on a mandolincan of (rested) coconut milk 2 T chipotle peppers in adobo sauce salt to taste

pots in an oven dishzap the chilies with a stick blenderpour 1 1/2 cups of coconut milk s-l-o-w-l-y on chilies (save the water for whatever)add salt, zappour over potsplace dish in water bath and cook at 350 for 1 hourlet it rest for 1/2 hour...assemble:leaves of choice in bowl on tablebowl with gratin on tableshrimps in (yeah yeah, I know, you get it)small bowl with tiny pieces of chopped up lime, skin on (i used indian pickled lime I made months ago)shredded coconut

Preheat oven to 350 degree.Mix the Masa Harina and water together.Using a food processor or stick blender break down the corn, leave chunky. Stir into the Olive Oil along with the chopped Jalapeno.In another bowl mix cornmeal, sugar, yogert, salt and baking powder. Add too corn flour mixture and stir. Pour into a ceramic pot and tap down to level out.Place a larger pan 1/3 filled a with hot water in the oven.Put your corn cake pot inside the water bath and bake for 1 hour.Allow to cool slightly. Scoop and serve

I used to throw away veggie peeling, but after making an amazingly full flavored stock out of frozen scraps at a friends over christmas, and the fact that I buy organic vegetables, it made sense to start freezing my own. Once you have a bag full just pop them in a dutch oven or slow cooker, add water, a bay leaf, salt and peppercorns and slow cook for as long as you can be bothered.

I have been doing this since the beginning of the year and the results are incredible. Be warned, if you are into slow cooking and like to do so during the night make sure you shut all the doors as the smell will kick your brain into action. I like food, but that doesn't mean I want to stay awake all night thinking about what I'm going to make the next day.

The last picture was taken half underwater, cause that's what under water cameras are for.

Heat oil in a heavy pan, add onions, season with salt and pepperFry onions until they are translucent then add the potato cubes Add the garlic, turmeric and dry thymeStir and fry them for a couple of minutesAdd carrots and continue cooking for 2 more minutesAdd stock, bring to boil, then turn to a simmer, cover and leave to cook for 20 minutesTake half of the soup out and blitz with a stick blenderAdd the bell pepper (you can also add corn now)Stir in the corn starch slurry and the blended soupSimmer with the lid on for 5 more minutesEnjoy